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I have nothing to add to the thread, except that I make two kinds of chili: Fast and Slow
Fast: Ground 80/20 Chuck with or without mild sausage mixed in
Slow: Cubed beef bottom round, which has been seared with garlic and onions.
The rest of the ingredients are fairly standard:
Italian tomato puree (paste if I'm desperate)
Onions
Garlic
black pepper
cumin
chili powder
cayenne pepper
IF I can get my wife to do it, she makes her "red sauce" direct from peppers, which is basically boiled anahiem peppers and garlic. This can be the base for the chili instead of the powdered ingredients.
The best peppers we get are the ones her uncle grows in New Mexico! Anytime we drive through there, we get a garbage bag full of dried peppers.
Her sauce is the main sauce for her enchiladas. We also just use her sauce mixed with potatoes or cubed beef.
__________________
James
The pessimist complains about the wind; the optimist expects it to change; the engineer adjusts the sails.- William Arthur Ward (1921-1994)
Red-beard for President, 2020
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